1 box chocolate cake mix
1 cup water (or chocolate milk, to make it extra chocolatey)
1/2 cup butter, softened
3 eggs
24 small flat bottomed ice cream cones (optional)
1. Preheat the oven to 350F. Combine all the ingredients into a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups, or fill each ice cream cone about 2/3 of the way and place in a mini muffin tin. Bake for 18-22 minutes, depending on your oven. Remove from the oven and cool for 30 minutes.
For the filling:
1 1/3 cups your favorite chocolate ice cream, softened
2. Use an apple corer to make a hole in the center of each cupcake. Spoon the chocolate ice cream into the hole until it is full. Move the cupcakes to the freezer.
For the chocolate glaze:
1 cup semi sweet chocolate chips
2/3 cup heavy cream
3. Melt the chocolate in a double boiler, or a medium bowl over a pan of simmering water, stirring until completely melted. Remove from the heat. Add the cream, and stir with a whisk, until well combined. Cool slightly and spoon over the cupcakes. Return to the freezer to set.
Makes approximately 24 cupcakes.
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